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  1. Remember, after removing your joint from the packaging, pat dry and bring to room temperature.
  2. Preheat your oven to 200°C for fan assisted or 215°C for ovens without a fan.
  3. Choose a small, heavy-based roasting tray, ideally with deep sides and handles for easy movement.
  4. Season with good quality fine sea salt just prior to cooking.
  5. Next, take a frying pan and bring to a high heat, then colour the mini joints on all sides before transferring to your roasting tray.
  6. Place the beef fat side up onto the tray.
  7. Place in the centre of the oven and roast for 10 to 12 minutes reaching a core temperature of 56°C for a medium rare roast. The joint will continue to cook once removed from the oven, reaching a core temperature of 58ºC.
  8. Remove from the oven, put onto a clean tray and keep warm by covering with a sheet of tin foil. Rest for a minimum of 10 minutes before carving.